Well? Do you? I'm looking for an Alton Brown level understanding here. I enjoy a nice plate/bowl of grits. I never use instant. So here's my problem. I make grits, they're thick and perfect. Halfway through my meal, what's left in the bowl is watery and the grits seem to have hardened back up. Almost like they "reverse cooked". It's not an issue of not cooking them long enough. I always simmer the full 20 minutes and in light of this problem have actually gone to 30 min a few times thinking it migh help. I know pepper can break down some thickening agents and blamed that at first, but omitting pepper didn't help. Watching a show recently I saw a guy make grits with heavy cream as part of the liquid and gave it a try....amazingly flavorful creamy grits. And the first time I made them that way they stayed thick the whole way through. But tonight, same old problem, watery, with chewy grits halfway thru. The rest of the pot on the stove was still perfect. Here's my best theory at this time: Some enzyme in my saliva gets transfered from the spoon to the bowl of grits and breaks down or affects the starch in a way that causes them to thin as I'm eating. Anyone hear of this or know what else the issue might be? Both serious answers and My Cousin Vinny references are welcome.